cookbook

1

the everything you need to know

COOK BOOK

1 Kimberley Evans

Friday, 22 March 2013 1:04:03 PM AET

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PROLOGUE

As a current hospitality student, it has been on my mind to create and easy to use interactive cooking for a long time. I hardly went into the kitchen until I realised that it felt great to cook a meal for people and receive praise. In fact soon after I began my hospitality course I found myself in the kitchen more. However, as a beginning chef I found it difficult to keep track of the vast majority of cooking methods. Additionally, if I knew of the method it was very unlikely that I knew what to cook using the method. So here it is the “everything you need to know cookbook� a convenient, electronic cookbook that you can take anywhere and everywhere without having to carry a 400kg cooking book. Welcome to the future of cookbooks.

HAPPY COOKING !

2 Kimberley Evans

Friday, 22 March 2013 1:04:03 PM AET

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TABLE OF CONTENTS

Boiling .........................................................................................................

4

Poaching .........................................................................................................

6

Steaming .........................................................................................................

8

Stewing .............................................................................................................. 10 Braising ............................................................................................................. 12 Roasting ............................................................................................................. 14 Baking ................................................................................................................... 16 Grilling ..................................................................................................................... 18 Shallow Frying ....................................................................................................... 20 Deep Frying ................................................................................................................. 22 Stir Frying ................................................................................................................. 24 Pan Frying .................................................................................................................. 26 Recipes for each method of cookery.......................................................................... 28

3 Kimberley Evans

Friday, 22 March 2013 1:04:03 PM AET

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BOILING Boiling is a very popular method of cookery where food is completely immersed in liquid and cooked at boiling point which is 100」C. Usually the water used to boil foods is salted at a ratio of 100/1. This means per one litre of water, 10 grams of salt should be added.

Boiling water never gets hotter than 100」C. If you wish to cook foods in more of a gentle boil this is known as simmering.

As well as par - cooking foods, blanching also helps the set of the colour vegetables , i.e. broccoli or capsicum.

Blanching is often done as a preliminary step to other cookery methods.

Blanching may be done using a hot or cold water start. However, the most common method is a cold water start the reasons for this are as followed; - To leach out acid or strong tastes, these could be from vegetables such as turnips or swedes.

Blanching is the term given to par cooking* foods in boiling water. Once the food has reached the required stage in par cooking it is then plunged into

- Remove excess salts from cured meats ( eg. corned beef ) - To remove blood and impurities on items such as bones for stock.

cold or even ice water to stop the cooking process.

TRY THIS...

WHAT YOU NEED - 2 Eggs - Saucepan

1. Place the eggs in a small saucepan and cover in cold water.

2. Bring the water to a boil over high heat and let boil for 3 minutes for a soft boiled egg and 6 minutes for a hard boiled egg.

If you wish you can serve with buttered toast fingers on the side

Items such as pasta, vegetables, eggs, potatoes and rice are common foods that are able to be boiled.

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Kimberley Evans

Friday, 22 March 2013 1:04:03 PM AET

In order to boil the food you wish to cook you need utensils. The necessary items for whenever a cook needs to boil are;

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COOK SAFE, C0OK SMART. Whilst boiling you must ensure that you act with

- A saucepan ( depending on the item you wish to cook the size may vary)

caution. This water is 100〫C so therefore it can easily give you third degree burns. To prevent

- Water. The amount of water you need is usually

suffering these burns and other dangerous injuries

around 3/4 the size of the saucepan. Make sure you

it is recommended that individuals follow these

do not over fill the saucepan as it may spill over onto

easy steps...

the hotplate.

- Use tongs to lower food into boiling water.

- A lid to cover the saucepan during the heating up

- Lift pot covers back safely to protect yourself

process. This will increase the speed that the water

from steam, this could also easily protect you

will reach the desired temperature.

from

- An oven mitt in case the pot handle is hot. This is optional and is just an extra precaution The nutritional value of food will be effected if you over boil certain foods. A 2008 study in “The Journal of Agriculture and Food Chemistry” found that boiling vegetables such as carrots and zucchini increased

TRY THIS...

WHAT YOU NEED - One packet of Penne - Saucepan - Butter - Strainer

- Set pot handles away from burners to avoid them heating up.

- Do not over fill pots.

- If you are carrying a heavy pot of simmering liquid, you should ask for help to avoid a possibly catastrophic result.

HOW TO BOIL...

1. Fill up saucepan till it is 3/4 of the way full.

2. Place saucepan of water on the stove, placing the lid on top of the saucepan.

1. Add salt and begin boiling the water.

3. Turn stove on.

2. Bring the water to a boil over high heat, once the saucepan begins a rolling bubble, add penne. Cook for 10 minutes.

4. Wait for the water to begin bubbling constantly, this is know as a rolling boil.

Your water is now boiling !

3. Taste pasta to ensure it is al dente.

4. Strain pasta in a colander 5. Mix with a table spoon of butter.

Kimberley Evans

ENJOY !

Friday, 22 March 2013 1:04:03 PM AET

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6

POACHING Poaching is a method of cookery where food is cooked in liquid just below boiling point. The temperature range for

Court bouillon is a common highly

poaching is between 93」C and 95」C.

flavoured poaching liquid used to

This is a very gentle form of cookery and

enhance the flavour of the food to be

is suited for first quality tender foods such

poached. A court bouillon usually

as fish, poultry, red meat, eggs and fruits.

contains an acid, vinegar, lemon juice or white wine are some examples, to help

You can poach various types of food

stabilize the protein of what is to be

items such as liquids such as stocks.

poached.

The stock used for poaching should be

Stock Syrup is also known as sugar

related to the food to enhance the overall

syrup and is used for sweet

flavour and taste of the item. Below are

items such as fruit, coulis and

some common liquids that are used for

sorbets.

poaching.

Milk is often used for poaching meringues or smoked fish.

COOK SAFE, C0OK SMART. In order to have a great time poaching you should always...

- Lift pot covers back safely to protect yourself from steam, this could also easily protect you from - Set pot handles away from burners to avoid them heating up.

- Do not over fill pots.

- If you are carrying a heavy pot of simmering liquid, you should ask for help to avoid a possibly catastrophic

Kimberley Evans

result.

Friday, 22 March 2013 1:04:03 PM AET

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WHAT CAN I POACH ?

In order to poach the food you wish to cook you 7 need various utensils. The necessary items are;

Seafood This is one of the most commonly poached meals.

Saucepans

Little fish or fillets or other cuts are usually started in

A deep cooking pan, typically round, made of metal,

hot court bouillon. Larger fish need to be started in

and with one long handle and a lid.

cold court bouillon to ensure even cooking throughout.

Bratt Pans Fruit

These are commonly used to create large masses of

Fresh or dried fruits are poached in stock syrup. A fruit

particular foods and are commonly found in

tends to be buoyant it is appropriate to use a cartouche

commercial kitchens.

to keep the food submerged. A cartouche is a round piece of greaseproof paper used as a lid. Poached pear

Fish Kettles

with passionfruit syrup is a great recipe to try.

These are specially designed for poaching whole fish. They have a tight fitting lid and contain a

Vegetables

perforated drainer with handles

These are placed in a large saucepan filled with water and covered with a lid.

Round or Oval Fry Pan These are more likely used when you have the

Poultry

desire to shallow poach some of you food items.

This is started in boiling stock to seal in flavour and various juices. If items of poultry are to be served cold

In regards to the loss of vital nutrients in this

it is advisable to let the poultry cool in the liquid to

cooking method, Vitamins B and C are affected.

enhance the flavour and retain moisture. Poached

TRY THESE RECIPES

chicken breast with basil - lemon sauce is a delicious recipe to try !

Eggs These should be poached in a deep pan of water. This allows eggs to float free and form an even oval shape.

Acid is then added to the water to stabilize the protein.

Vinegar is the preferred acid to use and a tad of salt is often added to enhance the flavours.

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Friday, 22 March 2013 1:04:03 PM AET

Above is an example of a Bratt Pan.

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STEAMING There are many, many foods that are suitable for Steaming is the method of cookery where food is cooked by heat in the form of steam either by atmospheric or high pressure. The food to be streamed is suspended above the liquid which creates the steam. The steam needs to be contained within the cooking vessel.

High pressure steaming is carried out in a purpose built steamer. The steam is introduced into the cooking chamber and allowed to build up. A safety valve controls the amount of pressure and will open to allow

atmospheric steaming. These include...

- Meats - Poultry - Fruit - Vegetables - Seafood - Puddings

Food suitable for high - pressure steaming include: - Meat - any tough cuts - Offal - tongue and oxtail - Frozen vegetables.

excess pressure to escape when necessary.

The cooking process is quicker because the more pressure applies to the food results in higher temperatures.

Atmospheric steaming involves steam being

In order to poach the food you wish to cook you need various utensils. The necessary items are; Steamer, combi - steamers, perforated trays, baskets, lids and tongs.

introduced into the cooking chamber in a continuous flow. Little pressure builds up. An example of this would be a lidded bamboo basket suspended over a vessel of boiling water. The temperature reaches around 121」C

Kimberley Evans

Friday, 22 March 2013 1:04:03 PM AET

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UNSURE HOW TO STEAM ?

Follow these easy steps...............

- Prepare food as desired

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Now you know what to do try these delicious recipes.......

- Place water in the lower section of the steamer and bring it to the boil. Water must be kept boiling during the entire cooking process.

- Place food on the perforated tray.

STEAMING is a great method for cooking items such as Steamed blue swimmer crab and Steamed buns with BBQ pork...

- When food is cooked, remove from the steamer. Be careful removing the lid; lift it towards your body so the steam goes away from the body and

Of course, like any great cooking method there are various problems however every problem must have a solution....

doesn’t burn you.

- Steamed pudding is heavy - to correct this check the proportions of

COOK SAFE, C0OK SMART. Steaming is a great method....however it can be dangerous. Make sure you follow these easy steps to reduce the risk of getting hurt or burnt... .

- Follow correct personal hygiene rules prior to cooking.

- Ensure cleaning of cooking utensil and containers - Beware of removing lids from steaming

ingredients and monitor if using high pressure steaming as it could easily suppress the rising medium.

- Green Vegetables are some what flavourless and not crisp. This is due to the cooking starting in a cold steamer or they may be overcooked.

- Vegetables can very simply not be equally cooked. To fix this problem ensure all veggies are chopped evenly.

pots as steam can very easily cause How does steaming effect the nutritional value of the food ?

This is actually an extremely nutritious way of

burns.

cooking as there is less nutrient loss than any other method ! The food’s colouring also remains the same.

Kimberley Evans

Friday, 22 March 2013 1:04:03 PM AET

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STEWING Stewing is the slow cooking of food. The food is cut into pieces and submerged in liquid this may be water, stock or sauce. Both the food and the liquid are then served together.

WHAT TO USE....

There are various types of stew, below are some basic examples and descriptions of culinary

- Bratt pans

terms of stewing.

- Casserole dishes.

- Choice of the pan or dish depends on the amount being

A Blanquette is a white pork, lamb or veal stew cooked in stock and then served in a sauce made from the stock.

Ragout is a stew usually brown in colour.

stewed.

- Plastic or wooden spoons are more appropriate as metals can discolour the food being prepared.

INTERESTED IN STEWING ?

AWESOME ! Now how do I begin Stewing ?

Try your hand at making.....

Firstly, cut food into 3cm cubes then if cooking

- Ratatouille

a ragout brown and seal meat make sure that

- Bouillabaisse

you do not over boil !

- Make sure you use appropriate stock - If cooking a blanquette blanch the meat first.

- Ensure that you use an appropriate size pot.

- For a even tastier stew, season meats prior to sealing.

- If cooking a fish stew, keep cuts large and cook rather gently.

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Friday, 22 March 2013 1:04:03 PM AET

COOK SAFE, C0OK SMART. Like any great method, stewing can be dangerous make sure you cook with these safety procedures in mind....

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How does stewing effect the nutritional value of the food ?

There is very little nutrient loss in the process of stewing from the ingredients as all the vitamins

- Follow correct personal hygiene rules prior to cooking

remain in the liquid used in the sauce or gravy for service.

- Ensure cleaning of cooking utensils and containers - Use a pot of the appropriate size of the recipe - Use appropriate heat - proof gloves when removing container from the stove - Beware of removing lids from a stewing unit as steam burns.

COMMON PROBLEMS ASSOCIATED WITH STEWING....

Stew may be light brown when it should be white. This is because stock may be too dark; meat and vegetables allowed to colour during shallow frying; overcooked; stew burnt may have been burnt during the cooking process.

- Meat can easily be tough or undercooked; meat too tough for the length of cooking time given.

- Sauce is too greasy, if stew is not skimmed adequately, if fat is not trimmed properly or if the stew is left standing for too long prior to service.

11 Kimberley Evans

Friday, 22 March 2013 1:04:03 PM AET

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BRAISING. Braising is when the food is slowly cooked in

UTENSILS.....

liquid in a firm lidded, heatproof utensil. The

Braising pans called braisiere. This is a

ingredients are in large pieces and the liquid

heavy, thick sided pan with a tight fitting

half covers the meat during the cooking

lid.

process. The liquid used is often then used as the accompanying sauce, however if

Other useful equipment used includes

vegetables are used in the cooking process

- Saute pans used to seal the meat.

liquid is not usually made into sauce due to

- Ladles and chinois to prepare the sauce,

the strong flavour that has been produced by the vegetables in the cooking process.

There are many, many foods that are suitable for braising.... They are;

PROCEDURE FOR BRAISING....

Braised dishes are prepared in the oven or on the stove on low heat.

- Firstly, vegetables are cooked and a sauce is made

- Lamb

separately from the braising liquid is then served with

- Beef

the dish.

- Pork

- Then the meat is sealed... hot fat/oil help to retain the

- Chicken - Vegetables

meat juices. This method of sealing provided the colour and flavour to the base sauce.

- The process of braising is very slow and this tenderizes the meat and allows the interchange of flavours from the meat and the liquid.

- The temperature for braising is 180 - 200C for meat and 140 - 160C for vegetables. Food is cooked when a skewer can be pushed in with little resistance.

Kimberley Evans

Friday, 22 March 2013 1:04:03 PM AET

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COOK SAFE, C0OK SMART.

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To avoid disaster in the kitchen.....

What’s a great method without it’s small Follow correct personal hygiene rules prior

problems ? Don’t worry though, there are

to cooking

always solutions !

Ensure cleaning of cooking utensils and containers

- A loss of liquid or over thickening. This is

Use a pot appropriate size of the recipe

often due to cooking to high during the

Use appropriate heat - proof gloves/ pot mitt

cooking process.To fix this problem

when removing the container from the stove

ensure to monitor and observe the cooking

Remember to be careful when lifting or

as it takes place.

transporting the hot container Beware of removing lids from a braising pan as steam burns.

- Meat has shrunk too much this is due to the fat or oven being too hot when browning or the meat has been cooked too long.

CULINARY TERMS....

Throw these words around and you will sound like a world class chef in no time !

- Sauce too thin - the liquid is not reduced enough or too little thickening agent is added. Additionally too much liquid could

- Mirepoix - evenly diced vegetables, usually

have been used at the start of the cooking

a combination of celery, onion or carrot.

method.

- Larding - used to improve the flavour of meat

- Sauce too dark or too pale. With practices this problem will eventually be nonexistent.

How does braising effect the nutritional value of the food ?

Minimal nutrient loss occurs in this cookery method as all the nutrients lost from meat and vegetables remain in the cooking liquid and are then reused.

TRY COOKING; - Cajun braised lamb shanks - Braised pork chops with fresh tomato soup.

YUMMMY !

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Kimberley Evans

Friday, 22 March 2013 1:04:03 PM AET

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ROASTING Roasting is where food is cooked in an oven.

Want to sound like a chef ? Use these brilliant Spit - roasting involves rotating a large

culinary terms !

piece of meat on a spit within an oven.It can also be done above or next to a heat

Trussing and Netting this includes the

source. The meat is basted throughout

wrapping of the meat using twine or elastic net

the cooking process with fat from either

to hold it in shape and allow even cooking.

the item currently roasting or from extra melted drippings, lard or oil.

Carry Over Cooking. This is the continuation of cooking when the roast is removed from the

Most tender quality meat, game and

oven. The internal heat continues the cooking

poultry are suitable for roasting. Root

process.

vegetables are also suited well for WHAT DO I NEED TO START COOKING ?

Roasting pans and racks; the pans must have

roasting.

Spit roasting is completed to the very best when using whole carcasses i.e. pigs or whole chickens.

Pot roasting is suitable for most joints of meat, poultry and feathered game

low sides to prevent moisture from collecting around the food.

- Ladles, spoons and meat forks are essential for basting the roast during the cooking process.

- A thermometer is used to check if the roast is done. It is important that it does not touch a bone or fat as the reading will then be inaccurate.

- Oven. This is a necessity to roast !

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Friday, 22 March 2013 1:04:03 PM AET

- Foil to cover appropriate areas.

COOK SAFE, C0OK SMART.15 COMMON PROBLEMS....

Roasting is great, follow these steps to ensure you Significant weight loss of the roast. This varies with the degree of doneness and the desired method of cooking.

Food may be tough and dry. This food could be over cooked as the oven temperature was too

have a great time roasting !

- Follow correct personal hygiene rules prior to cooking - Ensure cleaning of cooking utensils and containers

high. Additionally the meat may not have been basted enough during the cooking process. t

- Use a pot appropriate to the size of the recipe

Turning the meat was not completed well or the meat needed larding. Another reason why the food may be dry or tough would be because the

- Use appropriate heat - proof gloves when removing containers from the oven

meat may not have been suited to roasting.

- Beware of removing roasting pan from the oven Surface of the meat is burnt...

This may be a result of the initial temperature

always remember the weight of the roasting product when removing it from the oven

being too high or trussing was not completed correctly. Over exposure to heat can also cause meat to burn.

On the other hand the reasoning behind the surface of the meat not being brown in colour is a result of the oven not being hot enough.

How does roasting effect the nutritional value of the food ?

Minimal nutrient loss occurs in this cookery method as all the nutrients lost from meat and vegetables remain in the cooking liquid and are reused as part of the gravy or sauce for service.

LET’S GET COOKING ! TRY....

- Roasted potato salad - Medley of oven roasted vegetables

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Friday, 22 March 2013 1:04:03 PM AET

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BAKING AWESOME NOW LETS GET BAKING. !

The oven should be preheated well in advance to Baking is the principal method of cookery

ensure that the oven is fully ready for cooking.

where food is subjected to dry heat in an oven. The dry heat then converts the water content of the food into steam, which then in turn bakes the food.

There are various foods that can be baked

- Food needs to be put in the correct position in the oven. This is in regards to the rack in the oven where you wish to place the item.

- Ensure the temperature is set during the entire cooking time.

they are; - Meat

- Make sure that you handle all items that you

- Fish

remove from the oven with care, as heat affects

- Chicken

the cooking vessels.

- Fruit - Vegetables

- Test that the food is done prior to removing from

To start baking you need....

the oven.

- Baking Trays - Water Baths - Cooling Racks.

- Oven Mitts

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Friday, 22 March 2013 1:04:03 PM AET

COOK SAFE, C0OK SMART.

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When cooking make sure you; - Ensure cleaning of cooking utensils and

COMMON PROBLEMS.

containers

- When baking pastry it may become tough and chewy using the wrong flour

- Use a pot appropriate to size of the recipe

or too much liquid could easily effect when baking pastry. To much fat used is

- Use appropriate heat - proof gloves when

also a reason that baking pasty could

removing containers from the oven.

become tough and chewy.

- Be careful when removing baking pans from

- Food is to dark - the temperature is too

the oven due to the weight of the contents.

high or the item was put on the wrong shelf in the oven

CHEF SPEAK !

Chef始s have all these fancy terms, now you can use them too....

Bain - marie - a tray of water that food/ containers of food are placed in before cooking in the oven. This helps food to cook evenly and

How does boasting effect the nutritional value of the food ?

Minimal nutrient loss occurs in this cookery method as all the nutrients lost from meat and vegetables remain in the cooking liquid and are reused as part of the gravy or sauce for service.

assists the setting of the proteins and emulsifiers through slow cooking.

En papillote - refers to the cooking of food in a hot oven in a buttered and sealed envelope or bag made of aluminum foil or greaseproof paper.

17 Kimberley Evans

Friday, 22 March 2013 1:04:03 PM AET

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Grilling is where food is cooked by radiated

GRILLING

heat directed from above or below the food.

The source of the heat can be gas, electricity or charcoal.

PROCEDURES TO GET GRILLING.

Suitable Foods; - Any fruit or vegetables

- Always preheat a grill before adding food.

-

- Fish

- Lightly oil the grill to prevent food from sticking

- Meat

and to seal the meat immediately.

- Eggs - Ham

- The grill plate needs to be hot to seal and colour the food instantly

Utensils and Equipment - When grilling, use tongs rather than a fork to Charglo griller this is gas fired with hot rocks under the grill.

Griddle plated this is a flat solid plate heated by gas or electricity.

Charcoal grill this is heated by hot charcoal under the grill.

Infrared or contact grill - a double sided electric grill.

Salamander - overhead grill, powered by gas or electricity.

Barbecue kettles - gas, electric or charcoal - fired.

Kimberley Evans

Friday, 22 March 2013 1:04:03 PM AET

turn the food. Forks pierce the food and allow juices to escape.

- Cooking times will vary according to the type of food. The degree of doneness is a personal preference in grilling. Other influencing factors are the initial temp, and the distance between the food and the heat source.

- Red meat requires high heat to seal and then a moderate temp is needed to cook right through.

- Always cook fish separately from other meat as they each have a strong flavour that can overpower other foods.

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COOK SAFE, C0OK SMART.

ASSOCIATED CULINARY TERMS.

Follow correct personal hygiene rules prior to

Trellising - the marking of meat by searing

cooking

or cutting a trellis or pattern on the surface.

- Ensure cleaning of cooking utensils and

Gratinating - browning or glazing a cooked

containers

dish under a salamander or in a very hot

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oven, typically breadcrumbs or cheese.

- When grilling use tongs - Always remember the grill is a hot area and use caution when placing and removing food - Preparation is very important when grilling to ensure ease of movement around the grill area.

COMMON PROBLEMS...

The meat may not be browned the temperature How does grilling effect the nutritional value of the food ?

of the grill could be too low.

Results in little loss of nutrients, however some fat - soluble vitamins are lost with well done red meats.

Fish may be dry and of a bad appearance - it is easily overcooked because the temperature was too high in the cooking process.

Additionally, not sufficiently covering over of the fish prior to cooking.

Mushroom could be dry - not brushed with enough oil or held too long before service.

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Friday, 22 March 2013 1:04:03 PM AET

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SHALLOW FRYING PROCEDURES - Preheat the pan and oil prior to adding the food.

Shallow frying involves cooking food in a small amount of fat in a pan. These principles include

A hot pan seals the food and prevents absorption of

sauteing, pan frying and stir frying.

fat, reduces sticking and develops colour.

Some fried foods are crumbed prior to cooking.

The presentation side of a piece of meat or fish is

When frying foods it is essential to use food

always cooked first.

with an even thickness to prevent uneven Move the frying pan during cooking as this

cooking.

maintains an even speed of cooking and browning.

Brilliant foods to cook are; - Schnitzel

Season food before cooking as it develops the

- Vegetables

flavour during cooking.

- Egg - Medallions

Drain all fried food prior to service. Excessive oil

- Cutlets

on the service plate is not appealing.

CULINARY TERMS;

Never crowd food when frying. Adding too much

Dry-frying - food fried on a lightly greased hot plate or shallow pan.

Sweating the food is partially cooked in butter and oil which enhances the flavour of the dish.

food will lower the whole temperature in the pan, and juices will be released into the oil, reducing any likelihood of a golden colour.

- Turn food over when moisture appears on the food surface.

- Ensure all preparation is complete prior to shallow frying as the oil may burn if you leave it during the cooking process and if you reduce the

Kimberley Evans

Friday, 22 March 2013 1:04:03 PM AET

heat, the food will absorb the oil and ruin.

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COOK SAFE, C0OK SMART.

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Cook Smart to Cook Effectively...

- Follow correct personal hygiene rules

UTENSILS AND EQUIPMENT...

prior to cooking - Ensure cleaning of cooking utensils and

Frying is cooking by using solid cooking surface

containers

or the base of the pan. Pans for shallow frying

- Correct level of fat is used as per

have low sides and a heavy base.

manufacturers instructions

Equipment for shallow frying is required to

- Do not mix purchased and home -

withstand high temperatures without buckling or

rendered fats.

melting

- Do not add fresh oil to old oil

Therefore, good quality pans are required.

Use a curved side pan if tossing food during the cooking process A wok is used for stir - frying

How does shallow frying effect the nutritional value of the food ?

Some specialist pans such as crepe pans and omelette pans are available To cook fish use a pan the size of the fish.

Some fat-soluble vitamins are lost during the cooking process. This method of cooking is relatively high in fat.

Common Problems....

Yolk on a fried egg breaks. This could be a result of egg not being fresh or if the egg was treated roughly

Suitable recipes for shallow frying are;

- Shallow - fried scallops - Shallow - fried eggs and tomato.

during the cooking process.

Sauteed vegetables broken or discolored. The reason for this could be because the where frying too fast or too slow. Too many veggies being cooked at the one time or food being tossed too vigorously is also a reason behind this.

Sauteed meat not brown - when cooking the oil was not hot enough or the meat was damp prior to cooking; too much meat was cooked in the one pan.

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Kimberley Evans

Friday, 22 March 2013 1:04:03 PM AET

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DEEP FRYING Deep frying is a method of cookery where food is cooked by fully immersing it in extremely hot fat or oil. This is a fast cookery method and incorporates flavour from the item itself, the coating or batter and the oil.

Suitable Foods for deep -frying are; - Poultry

COOK SAFE, C0OK SMART.

- Vegetables - Use a spider or skimmer to remove

- Potatoes

floating particles.

- Meat - Fish

- Filter fat daily after service

UTENSILS AND EQUIPMENT...

- Ensure the correct level of fat is used in

Deep - frying include both gas or electric versions .

deep fryers as per manufacturer’s instructions - Never turn on an empty deep fryer

To select appropriate deep fryers one most consider, the ability to drain used oil, the capacity, accurate

- Do not mix purchased and homerendered fats

thermostatic controls, the ability to recover temperature quickly and if filtering is available and simple to use.

Small equipment includes - Spiders

- Chinois

- Filtering paper

- Tongs.

- Racks - Baskets - Trays 22

- Buckets Kimberley Evans

Friday, 22 March 2013 1:04:03 PM AET

PROCEDURES

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The deep fryer is the major source of conduction heat when deep frying using oil.

The temperature appropriate for the deep frying

CULINARY TERMS....

of most foods is between 177 degrees C and

- Sauteing - refers to the turning over of

195 degrees C

food while frying in minimal oil to ensure both sides of the food are evenly

Food should be seasoned prior to coating.

cooked.

- Spider - a circular wire straining device

Ensure that the temperature is hot enough to seal the food as soon as it enters the oil.

Try these simple recipes.

To test for readiness of oil:

- Spring Rolls

- Check for light haze rising from the surface of

- Apple Fritters

the oil.

- Place a piece of bread into the oil. If it turns a

NUTRIENT VALUE

light brown colour immediately, the oil is hot Fat content in deep-fried foods is high

enough

due to fat being the major cooking - Always dry food before adding to the frying medium. Foods high in moisture cause steam when cooking and this causes the fat to bubble

factor.In addition, fat - soluble vitamins are also reduced within the coating and in deep - fried foods.

and spit.

- Drain food over the deep - fryer to allow excess oil to drip from the food. Then put the food items on absorbent paper away from the deep - fryer to soak up more excess oil - Season foods after cooking then serve immediately - The surface of the food should be crisp. Fried

How does deep frying effect the nutritional value of the food ?

Fat content in deep-fried foods is high due to fat being the major cooking factor.In addition, fat - soluble vitamins are also reduced within the coating and in deep - fried foods.

foods will cool quickly and can not be reheated successfully.

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STIR FRYING PROCEDURES When ingredients are added to a heated pan and

- Pre heat the wok on medium high to high heat for at

moved continually during cooking. Although

least a minute before adding oil. Skip this step if you

food is normally stir-fried in a wok, a frying pan

have non - stick pan as it can damage the coating.

can be used as a substitute.

- Always drizzle he oil so it coats both sided and the bottom of the wok. The oil heats faster this way.

Suitable Foods;

- Cook stir fried uncovered

- Vegetables

- Ensure you have all the ingredients prepared and cut

- Tofu

all the same size before you start. This ensures even

- Noodles and Rice

quick cooking

- Beef

- Never try to prepare food while stir - frying

- Lamb

- Seasoning in stir - frying is usually done with garlic and ginger

UTENSILS - Wok this is a deep pan with round bottom used in several ways. Woks are available in iron, stainless steel and stainless steel with a layer of copper on the bottom.

- All purpose knives - used for paring, cutting, slicing, chopping and carving.

- Iron Palette - comes in square or round front.

- Iron spoon - use back side for mixing food with minimum breakage.

- If both vegetables and meat are involved cook the meat at a time and remove when it changes colour.

Add the meat back when the veggies are almost cooked - When stir - frying meat, wait a few seconds before tossing so that it has a chance to brown; when stir frying vegetables begin moving them immediately.

- Stir - fry vegetables according to density, with the densest vegetables being stir-fried first and for the longest time.

- Always serve the stir fried dish immediately.

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Kimberley Evans

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COOK SAFE, C0OK SMART. - Beware of splattering of hot oil when cooking - Do not overfill or overload wok

COMMON PROBLEMS - Overfilling or overloading a wok. Too much

- Never leave wok unattended

in a wok will reduce stir - fry method and cause an increase in liquid firm the food and

- Never operate a wok unless you are trained

act as braising not stir- frying.

and know the safety procedures.

- Keeping the temperature high enough to - Ensure knowledge of safety procedures for oil

ensure that the vegetables are being moved as

fired. Remember oil and water do not mix and

a low heat will not allow for good stir-frying.

throwing water on an oil fire will make the situation much worse.

- Cook meat separately and ensure browning prior to turning.

COOK LIKE A CHEF AND SOUND LIKE ONE - Ensure vegetables are even sized for

TOO !

cooking, or larger veggies will be

Boa technique - the wok is heated to a dull red

undercooked at service.

glow. With the wok hot, the oil, seasonings and meats are added in rapid succession with no pause in between. The food is continually tossed, stopping for several seconds only to add other ingredients such as various seasonings.

Chao technique - similar to the concept of braising.

How does stir frying effect the nutritional value of the food ?

Stir-frying is a nutritious method. All nutrients remain due to the cooking process because the ingredients are rapidly cooked; they retain much of their vitamin and mineral content. It is also a lowfat method of cookery due to the pan being so hot that it is possible to stir-fry with little fat.

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PAN FRYING This is a dry heat cooking method where food is semi - submerged in hot oil in a pan on the stove top. This method requires the oil to be no higher than half the height of the food.

Another important point is that in pan - frying the food must touch the bottom of the pan.

Suitable Foods for Pan - Frying are; - Cutlets - Shortloin - Middle loin chops - Eye of shortloin - Lamb schnitzel UTENSILS - Stainless steel deep fry pans - allow rapid browning and deep frying as it has good heat resistance properties. The easy cleaning and maintenance features make stainless steel the most sought after component for making

PROCEDURES - For even cooking ensure meat is of even thickness.

- Pat meat dry before frying - Use a suitably wide pan so meat is not crowded during cooking - Place the food in the oil, wait until the first side is browned, immediately turn and then cook until the second side browns.

- Strain out food particles between batches, and add additional fresh oil.

- To keep food crisp after frying, drain it well on absorbent paper.

utensils.

- Deep frying pans - nicely slopped pans with shallow sides allowing moisture to escape easily for better frying results. These pans can be plain or with non-stick coating. Rugged and durable, the polished finish of stainless steel deep - fry pans do not tarnish or corrode.

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COOK SAFE, C0OK SMART.

27

- Follow correct personal hygiene rules prior to cooking.

- Ensure cooking utensils and containers are clean

COMMON PROBLEMS Overcrowding of the pan - cook a large quantity of food in batches.

- Beware of removing food as the pan still contains hot oil

If food is too thick, the surface of the food will burn before the centre is cooked to prevent

- Be careful with removing residue oil

this slice food evenly.

from the pan - When adding food to hot oil the temperature - Pour oil away from the body when cleaning pan.

of the oil will drop. Adding a lot of food will lower it so much that it cannot recover quickly enough before sufficient steam is produced to prevent the oil from entering the

CULINARY TERMS

food.

Frying mediums - various oils and fats which do not burn at high temperatures and have long life are most commonly used for frying Frying pans or skillets - the base of a skillet should be thick so that the heat spreads evenly and food cooks at the same speed without burning. Copper and

How does pan frying effect the nutritional value of the food ?

All ingredient nutrients are maintained in the cooking process. This is due to the rapid cooking technique. Only some fat - soluble vitamins are lost.

cast iron fry pans are preferred because they conduct heat evenly.

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RECIPES Poached Salmon

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http://www.simplyrecipes.com/recipes/poached_salmon/

Vanilla Poached Pear http://www.taste.com.au/recipes/16637/vanilla+poached+pears Steaming Recipes

Steamed Puddings http://www.taste.com.au/recipes/9679/steamed+pudding

Steamed Dumplings. http://www.taste.com.au/recipes/410/steamed+dumplings

Stewing Recipes Beef Bourguigon

http://www.taste.com.au/recipes/25128/beef+bourguignon

Berry and Vanilla Compote

http://www.taste.com.au/recipes/27483/mixed+berry+and+vanilla+compote

Braising

Chicken in white wine

http://www.taste.com.au/recipes/1686/slow+braised+chicken+in+white+wine

Red cooked chicken

http://www.taste.com.au/recipes/21836/red+cooked+chicken+with+ginger+salt

Roasting

Confit grape tomatoes

http://www.taste.com.au/recipes/27775/confit+grape+tomatoes

Minted lamb and beans

http://www.taste.com.au/recipes/8829/minted+lamb+and+beans

Baking Whole Mandarin Pistachio cake

http://www.taste.com.au/recipes/20082/whole+mandarin+pistachio+cake 28 Kimberley Evans Friday, 22 March 2013 1:04:03 PM AET Christmas morning muffins

http://www.taste.com.au/recipes/6080/christmas+morning+muffins

Grilling

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Peppered beef with tomato http://www.taste.com.au/recipes/28310/peppered+beef+with+tomato+and+asparagus IIndian Spiced Chicken with rice salad http://www.taste.com.au/recipes/28308/indian+spiced+chicken+with+rice+salad Shallow Frying Sweet corn zucchini fritters http://www.taste.com.au/recipes/16086/sweetcorn+and+zucchini+fritters Pea and prosciutto arancini http://www.taste.com.au/recipes/22643/pea+and+prosciutto+arancini Deep Frying Deep fried chips http://www.taste.com.au/recipes/7751/best+ever+deep+fried+chips Vegetable Chips http://www.taste.com.au/recipes/7523/vegetable+chips Stir Frying Fried egg noodle http://www.taste.com.au/recipes/14568/sesame+crumbed+tofu+with+stir+fried+egg+noodles Beef and Mushroom Stir - fry http://www.taste.com.au/recipes/9190/beef+and+mushroom+stir+fry Pan Frying.

30 Minute Lasagna http://www.taste.com.au/recipes/23567/30+minute+frying+pan+lasagne Skillet Cornbread Kimberley Evans

Friday, 22 March 2013 1:04:03 PM AET

http://www.taste.com.au/recipes/28921/skillet+cornbread

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